Introduction

From the book Quinoa 365:Get the essentials of fibre, protein, calcium, vitamin C and iron in this amazingly complete entrée loaded with superfoods.
From the book Quinoa 365:Get the essentials of fibre, protein, calcium, vitamin C and iron in this amazingly complete entrée loaded with superfoods.

Minutes to Prepare: 10

Minutes to Cook: 15

Number of Servings: 3

Ingredients

1 cup quinoa, dry

2 cups water

2 tbsp Natural Cooking Spray

2 tbsp water

2 cup kale, chopped

1 cup red bell pepper, chopped

1/2 tsp garlic, minced

1/2 tsp ginger, ground (or 1 tsp/5 ml grated)

2 cups shrimp, cooked

1/4 cup edamame beans, shelled and steamed

3 tbsp soy sauce

Directions

Bring the quinoa and the 2 cups of water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and set aside.Heat a large wok or saucepan on medium heat. Add the oil, the 2 tbsp of water and the kale. Cover and cook the mixture for 4 minutes. Add the red pepper, garlic and ginger, replace the cover and cook for an additional 3 minutes, until the kale and peppers are tender yet crisp. Add the shrimp, edamame and soy sauce. Stir in the quinoa and continue to heat until it is heated throughout. Serve immediately.Refrigerate any leftovers for up to 2 days.